Category: essential oils

The cold that seems to be hanging on has me dreaming of warmer days and easy meals with fresh ingredients. So, with my daydream of warm weather I was trying to think up a good recipe to share that is easy and uses essential oils in it.

I couldn’t come up with anything, maybe the cold has got me stuck and unable to think of something good to make, so I decided to look in a great recipe book and found exactly what I was wanting but didn’t realize it. Todays recipe comes from a great little recipe book The Essential DIY Recipe Series.

I got it from Young Living but I’ sure you could find it any place online.

I am going to give the exact recipe for Honey Lime Chicken Tacos but when I make it for me or others that don’t eat meat, I substitute the chicken with tofu and adjust the cooking time accordingly, so instead of hours I can do this in about 30 minutes because I use tofu.

Honey Lime Chicken Tacos

Ingredients:

1/4 Cup Honey

1/4 Cup Lime Juice

2 Cups salsa Verde

2 Teaspoon of Taco Seasoning (I use my own assortment of seasoning such as Chile, Cumin, white and black Pepper, Onion, Garlic powder, and salt)

4-5 Chicken Breast (or meatless option 2 14oz extra firm tofu)

1/2 Cup Sour Cream

4 Drops Lime Essential Oil

1 Drop Cumin

Garnish Ingredients:

Shredded Cheese

Sliced Avocado

Diced Tomato

Cilantro Leaves

Red Onion Slices

Instructions:

Stir together honey, lime juice, salsa verde and taco seasoning. If using chicken add a little of the sauce to the slow cooker (enough to coat the bottom) place chicken breast in the slow cooker and top with remaining sauce. Cover, and cook on low for 6-8 hours or on high for 3-4 hours. When chicken is done shred with forks. Stir together the chicken, sauce, sour cream, and essential oils. Keep warm until ready to eat.

(For tofu, drain tofu and remove all moisture out of tofu by covering tofu with towel and placing a heavy object on top for at least 10 minutes then cut into cubes. Pour small amount of sauce in a warm pan add cubed tofu and remaining sauce, sour cream and essential oils, simmer for about 20 minutes. I have done it this way and browned the tofu first then added sauce, either way this is a good substitute for chicken tacos.)

When serving fill corn taco shells or corn tortillas with chicken/tofu mixture and add the garnishes, enjoy.

Quick little tip when cooking with essential oils always remember not all oils are safe to ingest. You must always use high-quality pure therapeutic grade essential oils and ALWAYS read the label on the bottle to make sure it is safe to use internally.

The summer is in full swing and maybe you are looking for ways to nourish your body but still have a nice cool treat. This recipe is great for that plus it’s quick to make, only about 5 minutes, not bad for a cool healthy filling treat.

Some might like to have it on a warm summer morning for a quick breakfast, but I have found this is great for the midafternoon when you are hot, sleepy, hungry and in desperate need of a pick me up.

You may use any protein powder, but I used a vegan base that has plant protein with other vitamins and supper foods in it but if you don’t have a good protein powder or like it try using unsweetened Greek Yogurt. This calls for frozen peaches and mangos but if you have fresh on hand that is even better, just make sure you add some ice.

Also, this recipe has Tangerine essential oils, so make sure you use only pure essential oils. Tangerine helps with calming, clearing and connecting when diffused or inhaled and when ingested can be great for immune boost and cell protection. Not only do you get great protein when using good protein powder and then the benefits of the peach and mango, but the oils help in ways maybe you never realized.

I had problems uploading pictures, so I used this refreshing picture of a peach.

Ingredients:
½ Cup frozen peaches
½ Cup frozen mangos
2 scoops protein powder
12 oz cold water
3 drops Tangerine pure essential oils
Instructions
Put all ingredients into blender.
Blend on highest setting for thirty seconds.
Serve immediately.

I went looking for a different recipe for Christmas morning, one that my family would like and yet different from what I usually do and that’s when I found this one pushed to the side folded and, in the middle of my box just waiting for me to blow the dust off and use once again.

---

Pro tip: Make the dough tonight so they’ll be ready to pop in the oven in the morning!

Ingredients

 Rolls

• 1 cup milk
• ⅓ cup butter
• 2¼ teaspoons dry active yeast
• ⅔ cup white sugar
• 4½ cups flour
• 1 teaspoon salt
• 2 eggs

Filling

• ½ cup brown sugar
• 1½ tablespoons cinnamon
• ¼ cup butter

Glaze

• 3 tablespoons butter, softened
• ½ teaspoon vanilla extract
• 1–2 drops Wild Orange oil
• 1½ cups powdered sugar
• 2–3 tablespoons whipping cream or milk

Instructions

1. Heat the milk in a pan until it begins bubbling. Remove from heat and add butter. Stir until the butter melts.
2. When the milk is lukewarm, add yeast and allow to proof for 10 minutes.
3. Put sugar, 3 cups of flour, salt, and eggs into a mixer. Add in the yeast mixture. Mix thoroughly.
4. Add in the remaining flour until the dough is no longer sticky. Knead for 5 minutes, or until smooth and soft.
5. Oil a large bowl and place the dough in the bowl. Turn to coat the dough with oil. Cover with a cloth and let rise in a warm place until it’s double in size (about an hour).
6. Deflate the dough and put onto a floured surface. Roll out into a 12×14 rectangle and spread with softened butter.
7. Mix the brown sugar and cinnamon together. Sprinkle over the dough.
8. Roll up the dough into a log and cut into 12 pieces.
9. Line a 9×13 pan with parchment paper (or grease it). Place the rolled dough pieces into the pan and cover with plastic wrap. Place in the refrigerator overnight.
10. In the morning, remove from the refrigerator and set in a warm place to rise for an hour.
11. Once the dough has risen, bake at 350 °F for 25–30 minutes, or until golden brown.
12. Mix the butter, vanilla, Wild Orange essential oil, powdered sugar, and whipping cream together until smooth. Spread over warm rolls and enjoy.

• 

I’m sure if you have read any of my blog you realize I have a love for pasta and enjoy making up recipes that would probably be laughed at by anyone that does it well, maybe I should leave it up to the experts but I can’t help myself with trying new things or fully embracing other peoples recipes that evolve pasta.

I may have a carb addiction or maybe I should just move to a country where I fit in with my love of all things pasta who knows but todays recipe is from a great cookbook “The Essential DIY Recipes of Essential Cooking” by Essential Educators. This is a great book if you want to try using essential oils in your cooking. I’m not going to get into the debate of essential oils and ingesting them but I would love to share some benefits of basil and how in essential oil it can help. A big tip when cooking with essential oil, always, always make sure the essential oil is pure, know where they get the oil from and a little goes a long way.

In todays recipe it uses not only the essential oil but fresh so you get benefits from both.

Basil’s name is derived from “basileum” the Greek name for king and the uses can vary from the Italian women wearing basil to attract possible suitors or the Hindu people put basil sprigs on the chest of their dead to protect them from evil spirits. While in the 16th century powdered basil leaves were inhaled to treat migraines and chest infections. The medical properties are amazing, it is a powerful antispasmodic (an agent to suppresses muscle spasms) , antibacterial (and who doesn’t need that) plus it can be used on insect bits ( hello summers coming)…it is so amazing such a good tasting herb that is widely used can be so helpful. You can even use it aromatically to help fight mental fatigue and yes, defusing it really helps I have noticed it is pretty fast acting too.

This recipe is quick and with summer around the corner with all the benefits of basil its one I couldn’t help but share, I hope you like it and please let me know if you made it.

Basil-infused pasta primavera:

1lb. of Farfalle or pasta of your choice

4-6 drops Basil essential oil ( I only used 4 because a little goes a LONG way)

2 cups Fresh Broccoli Florets

1 medium Red Onion, diced

3 Tablespoon Olive Oil

1 cup Fresh Spinach, coarsely chopped

1 cup Cherry Tomatoes, quartered

Salt and Pepper to taste

Lemon Juice per taste

Grated Parmesan cheese for topping

2 Tablespoon minced fresh Basil for topping

Boil water for pasta. Add 4-6 drops of basil essential oil to the water. Cook pasta according to package instructions. Drain, rinse, and set aside.

In a large skillet over medium-high heat, sauté broccoli until just tender, about 7-10 minutes.

Combine pasta, broccoli, spinach, and cherry tomatoes in a serving bowl. Season with salt and pepper to taste.

Squirt the pasta primavera with lemon juice to taste, and then top with grated parmesan cheese and minced fresh basil.

Serve immediately and enjoy!

(Thanks to Essential oils pocket reference by Life Science. I use them so often but need to give a shout out, its such a helpful book if you want to know the benefits of essential oils.)

I was reading Young Livings recipes on cooking with essential oils and found this great recipe. The only thing I changed was I used raw honey but they turned out wonderful and on this downward stretch of summer with temps still staying pretty hot these are the perfect thing to cool you down.

So easy and things most of us have on hand, it only takes a little patience to wait as they set up.

Coco/Peppermint Fudgsicles
1 14 oz can of coconut milk

1/3 cup of Coco powder

2 Tablespoon of coconut oil

2 Tablespoon of raw honey

1-2 drops of peppermint essential oil.
Pour into molds, place in freezer for about 3 hours to set up.